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Claypot Chicken Rice

Claypot Chicken Rice

This is my husband's favourite dish, and I cook it whenever I can without making it boring. There are minimal ingredients involved, and the star protein here is chicken, who doesn't enjoy chicken? Claypot Chicken

Typically, as the name suggests, Claypot Chicken Rice is made in a claypot on the stove, but cooking it that way would mean that you most likely would have to stand, watch and stir the contents of the claypot the entire length of time that it cooks (about 20-30 minutes). This method will add a smoky flavour to the dish, and if done right, a layer of "guo-ba" (鍋巴) or crispy rice, will form at the bottom of the claypot that will provide a delightful crunch to your claypot chicken rice.

Me, I like the fuss-free way of cooking, and I choose to have the ingredients in my claypot chicken steamed to perfection in the rice cooker. It still gives me succulent and moist chicken, and wonderfully soft and flavourful steamed rice. If you want to add some spice to the dish, throw in some of this garlic chilli sauce, it goes perfectly well with the chicken.

Garlic Chilli sauce

My recipe calls for Chinese sausage ("lap-cheong") which adds a pop of sweetness with every other bite. Another great addition to this claypot chicken rice is Shiitake mushrooms, which will absorb the flavourful sauce and essences of the chicken and that goodness will ooze into your mouth when you bite into them. I chose to keep the garlic cloves whole in this recipe as I absolutely love the creaminess of the entire garlic clove when it has been cooked until it is all soft and mushy, if they were chopped up, you would find no trace of any garlic in the dish at the end of that 20-minute cooking time in the rice cooker. There are recipes that would have you layer some chinese cabbage ("bok choy" 白菜) or Choy Sum on top of the chicken and rice and have it cooked inside the rice cooker. However, I am not a fan of doing that as the average time for rice to cook in the cooker is about 20 minutes, and in that amount of time, the vegetables will be overcooked and shrivelled. I prefer to cook a separate vegetable dish, and today I made my personal favourite - Naibai. Click for the recipe for my Naibai dish.

Another reason why I enjoy cooking Claypot chicken rice is that my children are guaranteed to have seconds, and it is also easy for my little girl, who only has 6 teeth out, to chew. So if you have young children who are either picky eaters or haven't had their molars out yet, but are perplexed as to what to serve them that would be different from your usual fare, this Claypot Chicken Rice is definitely a keeper.

Claypot Chicken

You will need~ - 1/2 of a large chicken, or 1 whole small chicken (chopped up) For the marinade - 3 tablespoons Soy sauce - 2 tablespoons Dark soy sauce - 1 tablespoon Sesame oil - Dash of white pepper

For cooking - 5-7 Garlic coves (skin off, whole) - 8 1/2-inch slices of Ginger - 1 Chinese sausage (sliced) - 1 tablespoon Soy sauce - 2 teaspoons Dark soy sauce - 2 teaspoons Sesame oil - 3 tablespoons Vegetable oil - 1 tablespoon Chinese cooking wine - 2 cups Jasmine white rice (already washed) - 4 cups Water - (optional) 5 pieces of Shiitake mushrooms (each cut into half)

Start by marinating the chicken pieces in the sauces stated for the marinade. Allow to rest in the refrigerator for at least an hour before cooking. When you are ready to cook, prepare the garlic cloves by removing the skin, then scrape off the skin of and slice up a piece of ginger. If your chinese sausage has a casing, remove it first before slicing it as thinly as possible. In a wok, heat up the 3 tablespoons of any kind of vegetable oil, I used Canola. When the wok is hot enough, throw in the garlic cloves and ginger, and use your spatula to stir them around for about 30 seconds. Next let's introduce the Chinese sausage into the party (and the mushrooms if you have chosen to add them), stir that around too with the garlic and ginger for another 30 seconds. At this time, take the marinated chicken pieces out from the fridge and gently place the pieces into the wok and sear and brown every piece in the hot oil with the garlic, ginger and Chinese sausage slices. Take note to save the container that your chicken was marinating in, we will need that later, just set it aside for now. Turn the fire down so as to allow the chicken pieces to take on some colour but also to prevent the other ingredients from burning. After about 3 minutes from the time you added the chicken, add the rice in with the chicken and mix everything up to combine evenly. Throw in the additional tablespoon of soy sauce (for added taste), 2 teaspoons of dark soy sauce (to add colour to the rice), 2 teaspoons of sesame oil and 1 tablespoon cooking wine (both for fragrance), and use your spatula to combine. Turn the fire off. Transfer the contents of your wok into the nonstick metal bowl of your rice cooker, do make sure that every tiny bit of rice is included, it'd be a waste to miss out on any, so use a spoon to scrape them off the sides of the wok. In the container that used to house your marinating chicken pieces, measure out 4 cups of water which should be incorporated into any marinating sauce that is left on the container, and pour it into the metal bowl of the rice cooker. Switch the rice cooker on to cook your rice, and in 20 minutes or so you will have an absolutely heavenly tasting dish!

Claypot Chicken

Printable Version>>

Claypot Chicken Rice
Recipe Type: Main
Cuisine: Chinese
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
This recipe for the classic Claypot Chicken Rice is as simple as it is tasty and fragrant, and I guarantee you will cook this whenever you can!
Ingredients
  • 1/2 of a large chicken, or 1 whole small chicken (chopped up)
  • For the marinade
  • 3 tablespoons Soy sauce
  • 2 tablespoons Dark soy sauce
  • 1 tablespoon Sesame oil
  • Dash of white pepper
  • For cooking
  • 5-7 Garlic coves (skin off, whole)
  • 8 1/2-inch slices of Ginger
  • 1 Chinese sausage (sliced)
  • 1 tablespoon Soy sauce
  • 2 teaspoons Dark soy sauce
  • 2 teaspoons Sesame oil
  • 3 tablespoons Vegetable oil
  • 1 tablespoon Chinese cooking wine
  • 2 cups Jasmine white rice (already washed)
  • 4 cups Water
  • (optional) 5 pieces of Shiitake mushrooms (each cut into half)
Instructions
  1. Start by marinating the chicken pieces in the sauces stated for the marinade. Allow to rest in the refrigerator for at least an hour before cooking.
  2. When you are ready to cook, prepare the garlic cloves by removing the skin, then scrape off the skin of and slice up a piece of ginger. If your chinese sausage has a casing, remove it first before slicing it as thinly as possible.
  3. In a wok, heat up the 3 tablespoons of any kind of vegetable oil.
  4. When the wok is hot enough, throw in the garlic cloves and ginger, and use your spatula to stir them around for about 30 seconds.
  5. Next let's introduce the Chinese sausage into the party (and the mushrooms if you have chosen to add them), stir that around too with the garlic and ginger for another 30 seconds.
  6. At this time, take the marinated chicken pieces out from the fridge and gently place the pieces into the wok and sear and brown every piece in the hot oil with the garlic, ginger and Chinese sausage slices. **Take note to save the container that your chicken was marinating in, we will need that later, just set it aside for now.
  7. Turn the fire down. After about 3 minutes from the time you added the chicken, add the rice in with the chicken and mix everything up to combine evenly.
  8. Throw in the additional tablespoon of soy sauce (for added taste), 2 teaspoons of dark soy sauce (to add colour to the rice), 2 teaspoons of sesame oil and 1 tablespoon cooking wine (both for fragrance), and use your spatula to combine.
  9. Turn the fire off.
  10. Transfer the contents of your wok into the nonstick metal bowl of your rice cooker.
  11. In the container that used to house your marinating chicken pieces, measure out 4 cups of water which should be incorporated into any marinating sauce that is left on the container, and pour it into the metal bowl of the rice cooker.
  12. Switch the rice cooker on to cook your rice, and in 20 minutes or so you will have an absolutely heavenly tasting dish!



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